Shrimp Martinis with Napa Cabbage Slaw

Yield: Makes 8 servings


  • 24 unpeeled, large fresh shrimp (about 1 1/2 pounds)
  • 2 large eggs, lightly beaten
  • 1 cup soft breadcrumbs
  • 1 cup sweetened flaked coconut, toasted
  • 4 cups vegetable oil
  • Napa Cabbage Slaw
  • Garnish: lime wedges


Peel shrimp, leaving tails on; devein, if desired. Dip shrimp in egg. Stir together breadcrumbs and coconut; dredge shrimp in mixture. Pour oil into a Dutch oven; heat to 375°. Fry shrimp, in batches, over medium-high heat 2 minutes or until golden. Drain on paper towels. Spoon Napa Cabbage Slaw evenly into 8 martini glasses. Top each with 3 fried shrimp. Garnish, if desired. Southern Living, NOVEMBER 2002
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